Euro-Swiss Food Incorporated (ESFI) is a food manufacturing company established 33 years ago (in 1984) under the leadership and vision of founder WERNER BERGER.

The VISION was to bring and introduce to the Philippine food industry the quality and authenticity of Swiss-German processed meats such as sausages, cold cuts, hams, bacon, meatloaf and other meat specialities.

ESFI was the pioneer in the local production of such high quality Swiss-German style of sausages and has supplied the needs of hotel, restaurants, gourmet shops and selected supermarkets all over the country.

For the retail segment, our processed meat products are marketed under the brand name SANTIS.

The original factory location since 1984 was in Yakal Street in San Antonio Village, Makati until the new and bigger factory in Carmona, Cavite was inaugurated in November 2016.

At the helm of the new ESFI facility in Carmona is Swiss Master Butcher Hubert Weber who has headed the ESFI production for the past 30 years. This modern facility situated on a total land area of 7000 sq.m. is LEED Certified (Silver Certification). LEED Certification (Leadership in Energy and Environmental Design) is one of the most popular green building certifications worldwide. This is a testament to ESFI’s commitment to sustainability and responsible environmental best practices.

Good Manufacturing Practices (GMP) ensures that products are consistently manufactured, controlled, packed, re-packed and stored to the quality standards appropriate to their intended use.

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical and physical hazards) to ensure the food safety of food. Euro-Swiss utilizes HACCP to assess hazards and establish control systems to focus on preventing contaminations from happening anywhere along the food supply chain.

ISO22000:2005 is the international standard that specifies the requirements for a food safety management system (FSMS) that involves interactive communication, system management, prerequisite programs, and HACCP principles to control food safety hazards in order to ensure that food is safe at the time of human consumption.

Leadership in Energy and Environmental Design (LEED) is the most widely used green building rating system in the world. Available for virtually all building project types, from new construction to interior fit-outs and operation & maintenance, LEED provides a framework that project teams can apply to create healthy, highly efficient, and cost-saving green buildings. LEED certification is a globally recognized symbol of sustainability achievement.